EASY Slow Cooker Lasagna Soup Recipe

Spread 1 pound of 96% lean ground beef in the bottom of the slow cooker.

Season the beef with kosher salt and onion powder.

Add a 45 oz jar of pasta sauce to the slow cooker.

Pour in 2 cups of beef broth, swishing some in the pasta sauce jar to get the rest out.

Stir the mixture to combine.

Cover the slow cooker and cook on high for about 2 hours.

After 2.5 hours, break up the ground beef that has stuck together.

Add a couple of handfuls of raw spinach to the mixture.

Break 13 lasagna noodles into smaller, bite-sized pieces and add them to the slow cooker.

Cover and let the noodles cook for about 20 minutes, stirring occasionally.

After 20 minutes, remove all contents from the slow cooker to prevent the noodles from getting mushy.

Add shredded mozzarella and provolone cheese to the mixture and stir until melted.

Equipment Needed

Allergens